Parmesan Zucchini


I know the common joke in late summer and early fall is that you can’t get rid of all your zucchini, but I must admit that it’s my favorite vegetable.  This simple recipe might just make it your favorite as well.   I’m pretty sure I could eat this three meals a day and not get tired of it, and I just might be saying that because I’ve done it.


zucchini 1 Tb. olive oil salt pepper 1/2 cup shredded Parmesan cheese Preparation:

Rinse zucchini, cut off ends and then slice into thin ribbons.  Lay zucchini flat on parchment paper lined baking sheet.  Brush or drizzle with olive oil, then sprinkle generously with salt and pepper.  Sprinkle Parmesan cheese over zucchini.  Broil until cheese is crispy and zucchini is browning.  Try not to eat the whole pan before your family gets to the dinner table.:)

Note:  3-4 small to medium zucchini will fill one jelly roll sized pan, depending on how thinly you slice them.  The thinner the ribbons, the more crispy the zucchini will be.  At my house, three large pans of this dish is devoured in about 5 minutes!  It makes a perfect side dish, but I often make it for lunch too.


So go get some zucchini.  You’ll thank me.

Have a great day!

Curried Cashew Salad

This might be the most amazing salad I’ve ever tasted.  The layering of flavors is incredible.

Don’t be intimidated by the long list of ingredients!  It’s really easy to make, especially if you cook the bacon and prepare the cashews in advance.  If you do that, then it’s no more chopping than your average salad.

There is something for everyone in this salad.  The salty crunch of bacon, the sweetness of pears and grapes, a bit of onion, and the curried cashews have a nice bite to them, yet the curry is toned down by the brown sugar and other spices.  I was surprised by how much my family loved this salad.  Everyone wanted third or fourth helpings.

Curried Cashew Salad Ingredients:
5 slices bacon, cooked until crisp 3/4 cup cashews or cashew halves 1 Tb.  butter 1 Tb. brown sugar 1 tsp. finely chopped fresh rosemary 1 tsp. curry powder 1/2 tsp. salt 1/2 tsp. cayenne pepper 1 large pear 1 cup red grapes, sliced in half 1 large bunch green or red leaf lettuce 1/4 cup chopped green onions 1/4 cup finely chopped green pepper dressing ingredients:
3 Tb. white wine vinegar 3 Tb. Dijon mustard 2 Tb. honey 1/2 cup olive oil salt and pepper to taste Preparation:

Cook bacon until crisp.  Remove from pan, cool on paper towels.  Crumble and set aside For the curried cashews:  In a small microwaveable bowl, melt butter.  Add brown sugar, rosemary, curry powder, cayenne pepper and salt.  Mix together well.  If mixture seems to get thick quickly, re-heat in microwave for 5-7 seconds.  Add cashews and stir to coat nuts.  Set aside to cool.

For the dressing:  Combine all dressing ingredients and mix vigorously with a small wire whisk until oil is fully combined with the other ingredients.  Note:  you might want to double the dressing ingredients if your family likes a lot of dressing, or if everyone will be serving their own dressing.

For the salad:  This salad is prettiest served in a wide, shallow bowl or platter.  Cut or tear lettuce and arrange in serving dish.  Sprinkle green onion and green peppers over lettuce.  Sprinkle with grapes and crumbled bacon.  Carefully slice pear into 1/2 inch (or slightly bigger) cubes.  You can peel the pear or leave skin on, depending on your preference.  Garnish salad with pear cubes and finally, sprinkle with curried cashews.  Depending on your tastes, drizzle salad dressing over salad, or reserve in small dish for individual servings.  Serve immediately.

Additional notes:  This salad would also be the perfect start to a formal dinner.  In that case, prepare individual salads on salad plates.  On the other end of the spectrum, I have small children, so when I served this salad to my family I reserved the cashews and offered them in a separate bowl.  That way only those children that were interested in adding a bit of spice to the salad had the nuts (thus leaving more for my husband, and sparing us a crying two year old!)  Interestingly, as family members commented on how the nuts really rounded out the whole salad, almost everyone tried the curried cashews and no one complained that they were too spicy.

I hope you love this recipe like we do!

Pina Colada Fruit Salad

This salad is a family favorite year-round.  It has only a few ingredients in it, most of which I always have on hand.  My family has loved it for years.

Pina Colada Fruit Salad Ingredients:
1 can (20 oz) chunk pineapple 1 can (any size) mandarin oranges 1 small container (the individual serving size) pina colada flavored yogurt 1-2 bananas, sliced 1/4 cup shredded coconut Drain pineapple and mandarin oranges, placing fruit in a medium serving bowl.  Slice banana and add to fruit.  Add yogurt, stirring to coat all fruit.  Add coconut last.  You can stir it up, or leave it on top.  Serve and enjoy!

I store pineapple, mandarin oranges and coconut in my food storage.  This means that I only need to buy a banana and a container of yogurt to make this salad, making it an easy salad to add to any menu.   It can also be a nice fruit salad to add to a breakfast menu.  It doesn’t make a great leftover, as the bananas eventually brown, but we usually don’t have leftovers anyway.

Enjoy, Jennifer

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